BEEF & PARSNIP RAGU WITH PAPPARDELLE

SERVES 4 PREP 15 MINS COOK 7 HOURS 15 MINS

✦ ¼ cup olive oil ✦ 1kg beef chuck steak, trimmed, cut into 2cm cubes ✦ 1 tbsp seasoned flour ✦ 1 onion, chopped ✦ 400g can diced tomatoes ✦ 2 large parsnips, peeled, cut into 1cm cubes ✦ ½ cup water ✦ 2 tbsp balsamic vinegar ✦ 2 tbsp thyme leaves, plus extra to serve ✦ 1 tbsp Dijon mustard ✦ 350g pappardelle ✦ finely grated parmesan, to serve

1 In a 4.5-litre (18-cup) slow cooker, heat half the oil on High. Dust beef in seasoned flour, shaking off excess. Brown beef, in batches, 3-4 mins each batch. Remove from cooker and set aside.

2 Heat remaining oil in cooker on High. Cook onion 2-3 mins until tender. Add tomatoes, parsnip, water, balsamic and thyme. Return beef to cooker. Cook, covered, on Low 7 hours. Stir in mustard. Season to taste.

3 Meanwhile, in a large saucepan of boiling, salted water, cook pappardelle following packet instructions. Drain. Return to pan.

4 Toss ragu through pappardelle. Serve ragu sprinkled with parmesan and extra thyme.